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Southwest Pasta Salad

Liven up your next pasta dinner with this Southwest Pasta Salad. It's got all the fun south-of-the-border flavors with the ease of a noodle salad.
Course Main Course, Salad
Cuisine American, Mexican
Keyword black beans, corn, pasta, pasta salad, southwest, southwest pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Author Jessica Fisher


  • 1 pound favorite short pasta try a rice pasta!
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 16-ounce can black beans rinsed and drained
  • 1 cup corn kernels if frozen, no need to thaw
  • 1 cup chopped tomatoes
  • 1 red bell pepper cored, seeded and diced
  • 1/2 cup sliced black olives
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup finely chopped red onion


  1. In a large pot of boiling, salted water, cook the pasta according to package instructions. Rinse and drain.
  2. In a large mixing bowl, whisk together the vinegar, oregano, cumin, pepper, and salt, stirring to combine. Slowly whisk in the oil.
  3. Add the pasta to the dressing and stir to combine. Add the beans, corn, tomatoes, pepper, olives, cilantro, and onions. Stir to combine. Chill until ready to serve.

Recipe Notes

Pasta salad is good in the refrigerator for up to 4 days.